Plum cake pie
120g unsalted butter, softened
1½ cups (330g) caster sugar
2½ cups (375g) self-raising flour
½ cup (75g) plain flour
¼ cup (20g) flaked almonds
1.5kg red-fleshed plums, halved and stone removed
½ cup (110g) firmly packed brown sugar
Make plum filling: Preheat oven to 200C. Place plums, cut side up, in a single layer in a large roasting pan; sprinkle with sugar. Roast until tender, 25 mins. Remove plums with a slotted spoon, keep aside. Reserve pan juices.
Meanwhile, beat butter and sugar in a small bowl with an electric mixer until light and fluffy.
Beat in eggs, one at a time.
Transfer mixture to a large bowl; add sifted flours, stir until dough comes together.
Grease a closed 25cm round springform pan; line base with baking paper.
Press two-thirds of the dough over the base and two-thirds of the way up the side of the pan; fill with plums.
Roll out remaining one-third of the dough; place over plums, turning excess dough back to sit over top of cake.
Sprinkle over nuts.
Bake, uncovered, for 20 minutes.
Cover cake with foil; bake for a further 40 mins or until the cake is golden and a skewer inserted along the side of the cake comes out clean.
Cool in pan on wire rack.
Serve dusted with sifted icing sugar, if you like, and accompany with reserved pan juices.